22 October 2012

apple cider cake

These are some happy days happening over here. And as usual, the happy feelings made me want to bake a cake. Big surprise, I know.

I had serious doubts about making a cake with no frosting. But I can say for sure that all those concerns are gone because this cake is tops. The baked apple slices and caramel drizzle are better than frosting. (Just kidding, Frosting. You know you're my main squeeze.)

The first thing I did in preparation of making this cake was to search the Internet for an hour trying to find out the difference between apple juice and apple cider. By the end of it, I decided heating up good apple juice was good enough for me.

In the bowl of an electric mixer or with a hand mixer, cream butter and sugar on low speed until smooth, about 2 minutes. Add in eggs one at a time, followed by vanilla extract. Beat until incorporated and fluffy. Wipe down the sides of the bowl and the paddle with a rubber spatula.

With the mixer on low speed, add in ¼ of the flour mixture. Next, add in 1/3 of the milk. Continue to alternate adding flour and milk ending with the flour mixture.

Turn the mixer back on low speed and slowly add in heated apple cider. Mix until just combined. Transfer batter to prepared rounds. Bake on the middle rack of the oven for 30-35 minutes or until a cake tester comes out clean.

Slice apples, sprinkle with granulated sugar and cinnamon and bake for twenty minutes at 350. To make the caramel, I followed this recipe. Add these and caramel sauce to the cake.

This is a good breakfast cake. It is also delicious served warm while sitting outside in the cool air. Try it with some ice cream, too. Oh, just try it.

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